2019-2020 Catalog 
    
    Sep 29, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 101 CULINARY PRINCIPLES I


3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
Recommended Preparation: FN 246 
Beginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetable and starches will be included. Development of culinary skills through lab applications and field trip excursions (formerly FN 240).
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